Pineapple Chicken and Rice
A tropical twist on a comforting classic, this dish features tender chicken infused with pineapple sweetness.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 Tbsp soy sauce
- 1 Tbsp olive oil (for cooking)
- Salt & pepper, to taste
- Optional: sliced green onions for garnish
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Stir in the diced red and green bell peppers. Cook for another 3 minutes until they begin to soften and release their vibrant colors.
- Add the uncooked rice to the skillet, stirring well to combine. Pour in the chicken broth and soy sauce, then add the pineapple chunks. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
- Once cooked, gently fluff the rice with a fork, mixing in the chicken. Adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions, if desired, before serving.
Notes
For added depth of flavor, marinate the chicken in a little soy sauce and garlic for 30 minutes before cooking. You can substitute the rice with quinoa for a healthier option, adjusting cooking time accordingly. Serve with a squeeze of fresh lime juice to brighten the flavors. Any leftover chicken can be shredded and added to salads or wraps for a refreshing lunch option.